Sustainable Heritage Flour is a stone ground wholemeal flour, containing the endosperm, bran and germ. This flour has a unique flavour and excellent baking properties. Wholegrain Milling's heritage wheat is the same wheat that was bred and grown before the 1960's, when today's modern wheats were introduced. - ASP Certified sustainable flours are made from grains grown using farming techniques that support soil improvement, use natural inputs and promote the long-term sustainability of the environment. They are ideal for people that may be looking as a more affordable alternative to certified organic products who care about their food, their health and their environment. No GMO. Unbleached & chemical free. ASP Certified sustainable. - HOW TO USESustainable stoneground wholemeal heritage flour is an all-purpose flour suitable for most everyday cooking needs. It is important to remember that wholemeal flours absorb more moisture than their white counterparts, for this reason you must consider the moisture levels of your dish or cake you are making. You may find it worthwhile to let it sit for a little while after mixing in the flour and adding a little more moisture if needed after the absorption takes place. - To increase lightness of baked goods, it is not uncommon to mix this flour with white plain flour or white spelt flour. - GROWING & PROCESSINGSustainably grown hertiage whole wheat is stoneground into flour at Wholegrain Milling in Gunnedah, regional NSW. Stone-milling allows the grain to pass through the mill slowly and at cooler temperatures allowing the germ, bran and endosperm of the wholegrain, along with its nutritional values, to be preserved. It is perfect for all your baking needs. - Wholegrain Milling's mission is to provide chemical free flour, milled from sustainably grown grain, traceable back to the farm. Certified sustainable farmers use regenerative farming methods to promote healthy soils and improve the environment. - Independent emissions calculations on the sustainable wheat farming show 75% less Green House Gas emissions than conventional wheat farming.